Easiest Three Ingredient Cookie

I was thinking about baking some cookies for a very long time. But with the onslaught of pictures of Christmas cookies and cookie challenges on Instagram, I was very intimidated. Also, in the process of making cookies, there is an extra step which involves chilling the dough. This step really puts me off and makes me feel lazy. But drooling over all the yummy cookie pictures online, I did some extensive research on the “Science behind Making Cookies” and so this recipe was building in my head for the last few days. Anyhow, it was a weekday night and there was some raw chicken waiting in my sink to be washed and cooked into a wonderful, yummy gravy with some pureed spinach, and I suddenly decide that tonight is the night to make these cookies. You have to believe me that it took me exactly 15 minutes to get this cookie dough ready and in the fridge to chill!

My husband and my mother were like excited children when the first batch came out of the oven in all their golden loveliness. My sister has already coordinated the process of how I am going to bake the next batch of cookies and get them couriered to her! So, my friends, I will now tell you the recipe of the easiest three ingredient cookies in the world and believe me even if you are a novice in baking, these cookies will definitely turn out to be perfect. They absolutely melt in the mouth, crispy and golden pieces of heaven…….

Preparation time: 15 minutes.

Chilling Time: 30 minutes

Baking Time: 16 to 18 minutes

Ingredients:

1. 1 ¾ cups Flour(175gm)
2. ¾ cup powdered brown sugar(75gm)
3. Softened Salted Butter 1 cup.(100gm)

*Chocolate Button/ Chocolate Chips

Method:

• Start by keeping all the ingredients on your work counter and all the mixing bowls, spoons, and baking tray ready.
• Cream together the softened butter and the powder brown sugar with a handheld mixer until it is fluffy and the colour of the butter changes. It will take you around 7 to 8 minutes at low to medium speed.
• Now mix in the flour into the creamed butter-sugar mixture until combined and forms a dough. You might have to use your hands at some point to bring it all together, but in that case, do not forget to wash your hands well.
• Roll the dough into 2 logs of about 1-inch diameter. Wrap each log in cling film or aluminum foil and put it into the fridge to chill for 30 minutes.
• After waiting for 30 minutes and getting other work in the kitchen done, take out one of the dough rolls and unwrap it.
• With a sharp knife cut the dough roll into cookies of the thickness of your choice. ¼ inch thickness was the magic number for me.
• Pre-heat the oven to 180 C. Arrange the cookies on a baking tray with at least ½ a cm gap between them as the butter in them tends to make them spread while cooking. Bake for 16 to 18 minutes till crispy and golden.
• If you decide to use chocolate chips, you can use the second roll of dough and cut them similarly and top them with the chocolate chip. But remember to press gently, as otherwise, the cookies will crack.
• At 16 minutes your cookies will be baked, but they will be light in colour. If you want the golden colour you have to give the cookies 2 more minutes but under supervision.
• When both the batches are baked, your easy, yummy, buttery, golden medallions of heaven are ready to be enjoyed with tea, coffee or just by themselves.

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